Cannoli Ice Cream
All of the flavors of cannoli in ice cream
Servings: 8 Servings
Ingredients
- 15 oz wt. whole milk fresh ricotta
- 2 cup heavy cream
- 1 cup granulated sugar
- 2 tsp lemon juice
- 1/4 tsp sea salt
- 1 tsp liquor I used Amaro
- 1 tsp real vanilla extract
- 1 oz chopped dark chocolate
- 1 oz candied orange peel
- 1 oz chopped pistachios
Instructions
- Heat the cream and mix in the sugar until it dissolves. Chill.
- Stir in the lemon juice and the amaro. Add the vanilla and sea salt. Stir in the ricotta. It's ok if it's a little lumpy.
- Freeze in ice cream maker according to manufacturer's directions. At the end of the churning, add in the chopped chocolate, candied orange, and chopped pistachios. Freeze until set.
- Serve with waffle biscuit cookies.
Notes
Recipe Notes:
Ice Cream needs fat and sugar to stay soft without additives. Typically I make custard-based ice creams (with egg yolks) and these always have a wonderful texture. The addition of alcohol (the amaro and the vanilla extract) also help keep ice cream softer because alcohol does not freeze. You can use what you like; besides the Amaro, Grand Marnier or Kirsch would be good here. The first time I made this ice cream I used low-fat ricotta, a mix of whole milk and cream, and powdered sugar so I wouldn't have to heat the cream to dissolve the granulated sugar. While it tasted great, it froze as solid as a brick. This version is infinitely better but still may need 5-10 minutes to soften outside of the freezer because it has no eggs. The texture is also not as smooth as you might be used to because of the ricotta cheese.
Ice Cream needs fat and sugar to stay soft without additives. Typically I make custard-based ice creams (with egg yolks) and these always have a wonderful texture. The addition of alcohol (the amaro and the vanilla extract) also help keep ice cream softer because alcohol does not freeze. You can use what you like; besides the Amaro, Grand Marnier or Kirsch would be good here. The first time I made this ice cream I used low-fat ricotta, a mix of whole milk and cream, and powdered sugar so I wouldn't have to heat the cream to dissolve the granulated sugar. While it tasted great, it froze as solid as a brick. This version is infinitely better but still may need 5-10 minutes to soften outside of the freezer because it has no eggs. The texture is also not as smooth as you might be used to because of the ricotta cheese.